CN104686965A - Fresh pteridium aquilinum saline method - Google Patents
Fresh pteridium aquilinum saline method Download PDFInfo
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- CN104686965A CN104686965A CN201310666265.0A CN201310666265A CN104686965A CN 104686965 A CN104686965 A CN 104686965A CN 201310666265 A CN201310666265 A CN 201310666265A CN 104686965 A CN104686965 A CN 104686965A
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- fiddlehead
- fresh
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- salt marsh
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to the field of pickled vegetables, in particular to a fresh pteridium aquilinum saline method. The fresh pteridium aquilinum saline method contains the following steps: multiple weighing pteridium aquilinum and putting the weighted pteridium aquilinum into a saline pool in different times with each weighing as one layer, evenly spreading 12-18% salt in weight of each fresh pteridium aquilinum layer, then spraying salt or fresh water on the upper part of each layer with 3-6 kg per two square meters, repeating the above steps until reaching the upper part of the pool, placing pressure plate for 5 days; conducting the second salinization, repeating step 1-3 and placing for 40-45 days, and thereby obtaining the finished products. After treating the fresh pteridium aquilinum using the saline method, the pteridium aquilinum has a tender green and natural color, a delicious taste, a crisp and tender meat quality with good effect and no aging. Besides, as long as operated in the method, the raw materials can still maintain a good processing suitability after preservation for six months.
Description
Technical field
The present invention relates to vegetable-pickling field, be specially a kind of method of fresh fiddlehead salt marsh.
Background technology
More original techniques are because seldom going to analyze from technological layer, in addition normalized going is not had to improve whole salting process, cause dish body uneven by salt, scheelite ratio is inharmonious, meat protects crisp degree varies, and throw the unreasonable angle of salt proportioning from past one or two salt marsh, majority just brown stain occurs from color and luster in fermentation period, even blackening, multiple green poor effect.Between maintaining period, meat is by some natural conditions, the defects such as the continuous ageing of such environmental effects.
Summary of the invention
For solving the problem, technical scheme of the present invention is as follows:
A method for fresh fiddlehead salt marsh,
1) fiddlehead is repeatedly weighed rear gradation and put into salt marsh pond, what weigh is one deck at every turn, and the weighing scale of the fresh fiddlehead weighed with every layer spreads the salt of 12-18% equably,
2) again at top salting water or the clear water of every layer of fresh fiddlehead, every 2 square metres is 3-6kg, repeats, until the top in pond,
3) place pressing plate, place 5 days;
4) carry out secondary salt marsh, repeat step 1)-3), place 40-45 days.
The height of every layer of fresh fiddlehead is advisable with 20cm.
Described salt marsh pond water scrubs clean, and some end salt are spread in the bottom in pond, is advisable with every 2 square metres of 20kg.
Spread the salt of 12-18% with the weighing scale of the fresh fiddlehead weighed at every turn equably, place 10-20 minute, make fiddlehead surface dry without the state of swimming, then at the top salting water of every layer of fresh fiddlehead or clear water, brine strength is 15%.
Avoid top salinity few, bottom salinity is many and cause streaking to weigh, in the superiors' many interpolations pond total pickled fiddlehead gross weight 4.5% as the salt that binds.
Pressing plate does not stay gap to lay out equably, pressing plate is placed pressure stone, and pressure stone weight is 50% of fiddlehead gross weight, will without placing obliquely when pressing plate is placed.
During secondary salt marsh, step 1) spreads the salt of 15-22% equably with the weighing scale of every layer of fresh fiddlehead weighed.
During secondary salt marsh, in the superiors' many interpolations pond total pickled fiddlehead gross weight 3% as the salt that binds.
Pressure stone weight is 10% of fiddlehead gross weight.
Advantage of the present invention
After adopting the method process, the light green nature of color and luster of fiddlehead, delicious flavour, meat is tender and crisp effective, not aging.As long as according to said method operate, raw material can still keep good fitness of process in preservation after 6 months.
Accompanying drawing explanation
Fig. 1 is the schematic diagram pickled first time;
Fig. 2 is the schematic diagram that second time is pickled.
Detailed description of the invention:
(1) the fresh fiddlehead of 500kg is put into basket to measure.This operation is carried out repeatedly, puts into the amount of the fiddlehead of basket, make a record.
(2) salt added will convert by the weight of every layer of fresh fiddlehead.The weighing scale salting (carrying out quantitative identifying with fixing trogue) equably of the fresh fiddlehead weighed with every layer
(3) the pickled method of fresh vegetable (salt marsh)
(A) be used for the pond of salt marsh, scrubbing clean with water.
(B) some end salt are suitably spread in the bottom in pond.(floor space according to pond more or less changes, and every 2 square metres of 20kg are advisable)
(C) fiddlehead that (1) measures is put into salt marsh pond.
(D) the height 20cm of fiddlehead layer is advisable, and is put smooth (having recorded the weight of one deck raw material) with hand.
(E) after the fiddlehead layer of 20cm completes, in order to salt can be attached on fiddlehead, make it well absorb, on the top of fiddlehead layer, a small amount of salt solution or clear water will be spread.(every 2 square metres is about 5kg, when being only limited to dried bracken)
(F) salt addition and method
For the salt marsh quantity of (D), the salt comprehensively spreading 15% equably.
Namely the weight of fiddlehead is 500kg, then salt adding amount is: 500kg × 15%=75kg
(G), after salt adds (F) end of a period, the program of upper note (C)-(F) repeats,
Until the top in pond.Salt too.
Record is got well from bottom pond to the number of plies on top, pond.
(H) interpolation of upper salt
For making the upper, middle and lower salinity in pond homogeneous, avoid top salinity few, bottom salinity is many and cause streaking to weigh.Upper strata salt adds according to following method:
Zero adds quantity: be 4.5% of pickled amount total in pond.
(example) one deck is 500kg, has 10 layers, then the salt adding amount on upper strata is: 500kg × 10 layer × 4.5%=225kg
Zero adding method: after normal interpolation 15% is pressed by the superiors, as the salt that binds above again the salt of 225kg being entirely sprinkling upon in addition.
(I) pressing plate cleaned, does not stay gap to lay out equably.
(J) scheelite specified, without putting obliquely.By 50% of pickled gross weight.
(example)
confirm the situation in pickled pond the next morning.
The quantity of fresh fiddlehead quantity scheelite
(K) pickled complete, the situation in pickled pond will be confirmed the next morning:
Zero pressure stone is with or without inclination
Whether zero pickling liquid reaches top
Adding method and the interpolation quantity of zero salt have inerrancy
(L) if the problem of not upper note (K), place 5 days.(4) program (secondary salt marsh) is changed
Fresh vegetable, after pickled 5 days, will be pressed stone, pressing plate to remove (now while removing pressure stone, pressing plate, being rushed Xian clean with water), and according to the same method that fresh vegetable in (3) is pickled, move on in another pond and go.
(A) fiddlehead that first time is pickled, by the same method metering of the fresh fiddlehead of process.Salt, also as time primary, measures the weight putting into one basket.
(B) method for pickling also when fresh vegetable is pickled, make the layer of 20cm.
(C) salt addition and method
For the salt marsh quantity of (B), the salt comprehensively spreading 18% equably.
The weight of (example) fiddlehead is 500kg, then salt adding amount is: 500kg × 18%=90kg
(D) after salt adds (C) end of a period, the program of upper note (A)-(C) repeats, until the top in pond.Salt too.
Record is got well from bottom pond to the number of plies on top, pond.
(E) interpolation of upper salt
For making the upper, middle and lower salinity in pond homogeneous, avoid top salinity few, bottom salinity is many and cause streaking to weigh.Upper strata salt adds according to following method:
Zero adds quantity: be 3% of pickled amount total in pond.
(example) one deck is 500kg, has 14 layers, then the salt adding amount on upper strata is: 500kg × 14 layer × 3%=210kg
Zero adding method: after normal interpolation 18% is pressed by the superiors, as the salt that binds above again the salt of 210kg being entirely sprinkling upon in addition.
(F) weight of pressing stone is 10% of total pickled amount.(10% is general benchmark, be also noted that more or less change) according to the plane in pond and the degree of depth
(G) 25% bittern is added after having pressed scheelite to full.
(H) must be confirmed the operation of the previous day the next morning.
(I), after confirming, at least 40-45 days is placed.During this, the concentration of pickling liquid, color, taste, with or without becoming mildewed, the meat of fiddlehead, the degree of pressure, often observe, and notes.And pay special attention to not allow impurity be mixed into.
Product index is as follows:
Sense index
Physical and chemical index
| Project | Index |
| Moisture % | 75 |
| Salinity % | 23±1.0 |
| PH | 5.5—6.0 |
| Pickling liquid proportion | ≤20Bé |
Microbiological indicator
| Coliform is similar to | ≤30 |
| Pathogenic bacteria | Must not detect |
Meat, good hand touch, clear and melodiously easily to sting, and through 24H flowing water desalination experiment, and still easily stings after Heating Experiment 90 DEG C/30min.
Impurity, definitely can not be mixed into insect, hair, rope, north pocket, other impurity such as paper scrap.
Claims (9)
1. a method for fresh fiddlehead salt marsh, is characterized in that: step is as follows
1) fiddlehead is repeatedly weighed rear gradation and put into salt marsh pond, what weigh is one deck at every turn, and the weighing scale of the fresh fiddlehead weighed with every layer spreads the salt of 12-18% equably,
2) again at top salting water or the clear water of every layer of fresh fiddlehead, every 2 square metres is 3-6kg, repeats, until the top in pond,
3) place pressing plate, place 5 days;
4) carry out secondary salt marsh, repeat step 1)-3), place 40-45 days.
2., by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: the height of every layer of fresh fiddlehead is advisable with 20cm.
3., by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: described salt marsh pond water scrubs clean, some end salt are spread in the bottom in pond, are advisable with every 2 square metres of 20kg.
4. by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: the salt spreading 12-18% with the weighing scale of the fresh fiddlehead weighed at every turn equably, place 10-20 minute, make fiddlehead surface dry without the state of swimming, again at top salting water or the clear water of every layer of fresh fiddlehead, brine strength is 15%.
5., by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: avoid top salinity few, bottom salinity is many and cause streaking to weigh, in the superiors' many interpolations pond total pickled fiddlehead gross weight 4.5% as the salt that binds.
6. by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: pressing plate does not stay gap to lay out equably, pressing plate is placed pressure stone, pressure stone weight is 50% of fiddlehead gross weight, will without placing obliquely when pressing plate is placed.
7. by the method for fresh fiddlehead salt marsh described in claim 1, it is characterized in that: during secondary salt marsh, step 1) spreads the salt of 15-22% equably with the weighing scale of every layer of fresh fiddlehead weighed.
8., by the method for fresh fiddlehead salt marsh described in claim 1 or 5, it is characterized in that: during secondary salt marsh, in the superiors' many interpolations pond total pickled fiddlehead gross weight 3% as the salt that binds.
9. by the method for fresh fiddlehead salt marsh described in claim 1 or 6, it is characterized in that: pressure stone weight is 10% of fiddlehead gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310666265.0A CN104686965A (en) | 2013-12-10 | 2013-12-10 | Fresh pteridium aquilinum saline method |
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|---|---|---|---|
| CN201310666265.0A CN104686965A (en) | 2013-12-10 | 2013-12-10 | Fresh pteridium aquilinum saline method |
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| CN104686965A true CN104686965A (en) | 2015-06-10 |
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| CN201310666265.0A Pending CN104686965A (en) | 2013-12-10 | 2013-12-10 | Fresh pteridium aquilinum saline method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
-
2013
- 2013-12-10 CN CN201310666265.0A patent/CN104686965A/en active Pending
Non-Patent Citations (5)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
| 于新: "《酱腌泡菜加工技术与配方》", 31 January 2011, 中国纺织出版社 * |
| 杜连起: "《致富小产品及实用技术 新型蔬菜加工》", 31 January 2005, 天津科学技术出版社 * |
| 牟增荣等: "《酱腌菜加工工艺与配方》", 31 May 2001, 科学技术文献出版社 * |
| 陈功等: "《山野菜保鲜贮藏与加工》", 30 June 2006, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
| CN111887407B (en) * | 2020-07-10 | 2023-10-17 | 成都新繁食品有限公司 | Fermentation-free salting production method of wild onion and product thereof |
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Application publication date: 20150610 |
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